Bill's American Scotch Eggs

Total Time:
35 min
15 min
20 min

4 servings

  • 4 large whole eggs, plus 3 eggs beaten
  • 2 cups fresh basil leaves, plus a few leaves for garnish
  • 1/3 cup whole pine nuts, plus 3 tablespoons finely chopped
  • 1/3 cup grated Parmesan
  • 4 cloves garlic
  • 1 cup olive oil
  • 8 ounces ground turkey
  • 1/4 cup breadcrumbs
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • Pinch garlic salt

Place the 4 whole eggs in a pot and cover with water. Bring to a boil and boil for 10 minutes. Drain, rinse under cold water and peel. Set aside on paper towels to absorb excess water.

In a food processor, combine the basil leaves, whole pine nuts, Parmesan, garlic cloves, and 1/2 cup olive oil. Blend until smooth. Set aside.

Cover each boiled egg with one-quarter of the turkey by pressing the meat around the eggs.

Place the beaten eggs in a bowl. In a separate bowl, combine the breadcrumbs, flour, salt, black pepper, cayenne, garlic salt and chopped pine nuts.

Heat the remaining 1/2 cup olive oil over medium-high heat in a large skillet.

Dip each turkey-covered egg first in the eggs and then in the breadcrumbs, making sure the entire egg is encrusted with the crumbs.

Fry the eggs in the hot oil, cooking 3 to 4 minutes each side, turning them in the pan to make sure the entire egg has been cooked.

Once the exterior part of the eggs are brown, place on a paper towel to remove excess fat, and transfer to a plate. Drizzle the eggs with the pesto sauce and garnish with basil leaves.

This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Scotch Eggs with Mustard Sauce

    Recipe courtesy of Robert Irvine